This is the kind of meal that asks you to slow down. Beef and wine mingle gently in low heat, time doing most of the work, turning simple ingredients into something deeply comforting. It’s a dish that fills the house with warmth, invites everyone to the table before it’s even done, and reminds you that nourishment isn’t rushed—it’s built, layer by layer, with patience and care.
Ingredients (serves ~6):
- 2½–3 lb grass-fed beef chuck, cut into large cubes
- 4 oz pastured bacon, chopped
- 1 large onion, sliced
- 3 carrots, cut into chunks
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme (or a few fresh sprigs)
- Sea salt and black pepper
- Optional: 8 oz mushrooms (traditional, but optional)
Instructions:
- Preheat oven to 325°F. Season beef generously with salt and pepper.
- In a large Dutch oven, cook bacon over medium heat until browned. Remove and set aside, leaving the fat in the pot.
- Brown the beef in batches until deeply browned on all sides. Remove and set aside.
- Add onion and carrots to the pot. Cook 5–7 minutes until softened. Add garlic and tomato paste; cook 1 minute.
- Pour in red wine, scraping up browned bits. Simmer 3–5 minutes.
- Return beef and bacon to the pot. Add broth, bay leaves, and thyme (and mushrooms if using). Liquid should just cover the meat.
- Cover and cook in the oven for 2½–3 hours, until beef is very tender. Adjust salt and pepper before serving.
Serve with potatoes, mashed root vegetables, or simply on its own.
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